Winter Warming Foods Nancy Birang BS, MT (ASCP, NC Integrative Nutrition Consultant t: 408-832-6178 e:

Slides:



Advertisements
Similar presentations
VEGETABLES.
Advertisements

Today's Lecture Classification of vegetables
Write these… The term "vegetable" generally refers to what?
 Legumes are beans, peas, and lentils  Excellent source of complex carbs, protein and fiber  They keep you full longer  Keep you regular  Help keep.
Vegetables.
FRUITS AND VEGETABLES.
Vegetables Creative Foods. Vegetable Classifications  Roots  Tubers  Leaves  Fruits  Bulbs  Stems  Flowers  Seeds.
Fruits & Veggie Nutrition Fruit & Veggie Nutrition.
Fruits & Veggie Nutrition Fruit & Veggie Nutrition.
Phytochemicals What are they? How are they beneficial?
Squash Medley Ingredients: 3 large yellow squash 3 large zucchini 1 yellow onion 1 bunch of green onion 1 red pepper Directions: Thoroughly wash squash,
Tyson Method 2 day cleanse with Tami Tyson. The Liver: Your first line of defense against toxins is your liver, which acts like a filter in preventing.
Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.
Vegetables Vegetables.
Cooking with Ping & Sunanda Sunday, April 27, 2014 from 1-4:30 p.m. Hungry?
Fruits & Veggie Nutrition Fruit & Veggie Nutrition.
PHYTOCHEMICALSPHYTOCHEMICALSPHYTOCHEMICALSPHYTOCHEMICALS.
Vegetables A Healthy Way. Introduction Vegetables are low in fat and sodium and have no cholesterol. They can be high in carbohydrates. But they can be.
Vegetables Color = Green. What are Vegetables? Definition: Vegetables are plants or parts of plants that are either served raw or cooked as part of the.
Vegetables: Categories and Classification
PHYTOCHEMICALS Chapter 7. Learning Objectives  Explain what phytochemicals are and give examples  Identify cooking techniques that promote retention.
A Garden of Health The Diabetes Garden might have good sources of: Antioxidants To protect against damage caused by high glucose Fiber To slow the uptake.
Vegetables. Roots  Beetroot  Carrot  Celeriac  Radish  Horseradish  Parsnip  Turnip.
VEGETABLES. REQUIREMENTS 2 ½ -3 cups daily VARY YOUR VEGETABLES! food gallery.
Focus on Fruits & Vary Your Vegetables. How Much We’re Eating Only 1 in 5 Americans eats the recommended amount of fruits and vegetables each day. Over.
UNIT 5 LESSON 26 Nutrition The Food Groups Notes Part 1.
Vegetables. Types of Vegetables Hundreds of different kinds of vegetables are available in the market-place. They are colorful, flavorful and nutritious.
Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.
You should try this recipes because it is healthy and it is good for you. And if you are over weight you should come to this recipe website.
Hot Harira. Ingredients:2 x 15ml spoons olive oil, (500g lamb cubes – optional), 1 x 5ml spoon ground turmeric, 1 x 5ml spoon ground cinnamon, 1/2 x 5ml.
Baked potato broccoli corn Raw Baby Spinach bean.
1 Squash By Cindy Cote. 2 What is squash? Squash is a fruit of the gourd family(Cucurbitaceae). It is also one of the “Three Sisters” planted by the Native.
Fruits and Vegetables. Botanical Names for Vegetables Squash-Cucumbers, zucchini, butternut squash Roots and Tubers- Beets, Turnips, Carrots, Radishes.
Barbeque Chicken. Types of Chicken ( Poultry) Selecting Chicken Fresh and local best Skin pink and firm Flesh smooth to touch and not sticky( indicates.
Vegetables Creative Foods. Vegetable Classifications  Roots  Tubers  Leaves  Fruits  Bulbs  Stems  Flowers  Seeds.
Vegetables are from Plants -They are the edible parts of a plant.
Botanical Names for Vegetables - Parts of plant from which they come. Botanical Names for Vegetables - Parts of plant from which they come. Tubers – potato.
V E G E T A B L E S By: Miss Hine. 8 Classifications of Vegetables 1. Bulbs Onions Fennel Garlic.
Start with Half a Cup. Ratatouille 50 servings (½ cup) NUTRITION INFORMATION SERVING SIZE: ½ cup Amount per Serving Calories 41 kcal Protein 0.92 g Carbohydrate.
Vegetable ID With Names. Pumpkins Cucumbers Sweet Corn.
MyPlate’s Vegetable Group
Sue Hite, MS, RD, LDN December 9, Color Protein Healthy fat Calcium Whole Grains.
Nutrition Info One cup of cooked cubed squash has 115 calories and provides vitamins A & C and fiber. Fun Facts In Native American folklore, winter squash.
Copyright ©2011 by Pearson Education, Inc. publishing as Pearson [imprint] On Cooking: A Textbook of Culinary Fundamentals, 5e Labensky Hause Martel ”
Vegetables Yummy Yummy(:. Grouping Vegetables Part of the Plant:  Seeds- Corn, peas, beans  Leaves- Spinach, cabbage, lettuce, bean sprouts  Stem-
Vegetables. Vegetables are low in calories. You can serve them raw or cooked. They add color, flavor, texture, and nutrients to meals. You can purchase.
VEGETABLES Essential Question: What is the value of vegetables in the diet and what is the best way to select, store, and prepare them? Food for Today.
Copyright © 2011 The Wellness Connection Go for the Greens.
Globe Artichoke. Jerusalem Artichoke Asparagus Red Cabbage.
Vegetables.
VEGETABLES Versatile Choices. TYPES Come from different edible parts of the plant –Flowers –Fruits –Seeds –Stems –Leaves –Roots –Tubers –Bulbs What’s.
Nutrition Workshop: Recipes
Color Your Way to 5 A Day Diets rich in fruits and vegetables may reduce the risk of cancer and other chronic diseases Fruits and vegetables provide essential.
Mrs. Karen Swope Family and Consumer Sciences Columbian High School
VEGETABLES.
ALL ABOUT FRUITS & VEGETABLES
Vegetables.
Fruits and Vegetables.
VEGETABLES.
The power of five By Leyanee perez, r.d., l.D.N. (305)
Chapter 19: Vegetables Classification: Grouped according to part of plant from which they come Bulb: Garlic and Onion Flower: Artichoke, broccoli, cauliflower.
ALL ABOUT FRUITS & VEGETABLES
Tomato, bean and pasta soup
How to Care for Your CSA Share
ALL ABOUT FRUITS and VEGETABLES
Fruits & Veggie Nutrition
Vegetables.
Debbie Lucus, MS, RD, CDE Daily Dozen On the next few slides we’ll look at a few common varieties of beans and discuss their.
FOOD PYRAMID.
Adding More Vegetables to Your Plate!
Presentation transcript:

Winter Warming Foods Nancy Birang BS, MT (ASCP, NC Integrative Nutrition Consultant t: e:

“Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand, for a talk beside the fire; it is the time for home.” -Edith Sitwell

What’s In Season? Veggies Cabbage Bok Choy Kale Collard greens Celery root Parsnips Leeks Swiss chard Fruit Oranges Satsumas Tangerines Pomegranates Persimmons Asian pears

Create a Winter Warming Soup! What You Need  Beans  Broth (stock)  Veggies  Spices  Oil  A Healing Kitchen  A Cook

Winter Lentil Soup 1 butternut or other winter squash, peeled, cut into ½-1 inch cubes 1-2 Tbs extra virgin olive oil 4 leeks- washed, soaked, rinsed, cut into ¼ inch half-moons (optional: use onions) 1 28 oz. can diced tomatoes 6 cups broth (stock) or water 1 bunch kale-thick stems removed, leaves cut into ½ inch strips 1/2 small head of cabbage, chopped 2 stalks, celery, rinsed, chopped ½ cup brown lentils, rinsed Optional: 1 cup corn kernels 1 tsp dried thyme sea salt, black pepper, to taste Optional: 1 tsp 21 Season Salute Optional: 1 tsp crushed ginger Optional garnishes: crushed garlic, grated parmesan, nutritional yeast

Lentil Stew Serve over brown rice or quinoa -for a complete protein meal

Winter Squash Butternut Acorn Delicata Spaghetti Kabocha Turban Vitamin A Beta Carotene Vitamin C Fiber Anti inflammatory Blood sugar regulating

Leeks Allium Family Leeks Onions Shallots Chives Garlic Sulfur Liver Detox Joints Intestinal lining Quercetin Anti inflammatory Anti histamine Anti cancer

Crucifers -glucosinolates Arugula Bok choy Broccoli Brussels sprouts Cabbage Cauliflower Collard greens Mustard greens Horseradish Kale Radishes Rutabaga Turnips Watercress Wasabi

Cruciferous Veggies Protect cells from DNA damage. Inactivate carcinogens. Antiviral and antibacterial effects. Anti-inflammatory effects. Induce cell death (apoptosis). Inhibit tumor blood vessel formation (angiogenesis) and tumor cell migration (metastasis).

Lentils 1 cup cooked lentils: 18 gm protein (incomplete) 358 mcg folate 71.3 mg magnesium 6.6 mg iron 16 gm fiber Economical Versatile Easy to prepare Studies: lentil intake decreases incidence of heart disease and cancer

Celery 1 stalk-10 calories “zero calorie food” Fiber for intestinal health Phthalides-Blood pressure regulating Apigenin Induces apoptosis: – Cancer cell death Luteolin Inhibits angiogenesis Inhibits metastases

HAPPY- Hanukkah Solstice Christmas Kwanzaa New Year!